You are welcome to sub other flours here…my baking tips page divides gluten free flours into their protein weights…so use that as reference to sub one or more flours. This will change the end product inevitably!

Want some more gluten free and vegan treats? here a couple of our favorites you could try out!

Instructions

In a large liquid measuring cup, place the dates, hot water and unsweetened chocolate. Set aside for a minimum of 10-20 minutes to get soft.

In the bowl of a 14 cup food processor (I LOVE mine and use it all the time!), place all the date mixture, and the next 4 ingredients through the vanilla. Puree until smooth.

Sprinkle in the remaining dry ingredients. Pulse several times to mix thoroughly,

Pour batter into a greased 9" pan (round or square as preferred.)

Bake in a 350 degree oven for 40-50 minutes until the middle is just set and a knife inserted comes out clean.

Let the brownies cool completely, cut and store in an airtight container.

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Comments

Would like to try one of the recipes, but I haven’t seen positive feedback from someone that actually tried the recipe. Comments are related to how good the recipe sounds, not tastes. Am I missing something?

Hi Carla! I hear you! My sister laments the lack of those types of comments in many of my posts too. Getting comments is tough…90% of people use the recipes but ever think to or get to leaving feedback. I can’t tell you how many times people have said, “oh we loved such and such, thanks for a great recipe!” And I had absolutely no idea they even visited my blog, let alone used the recipes. As your reach grows, comments increase too, and I am still pretty small as far as blogs go. We love this recipe, and would love tohear your feedback if you get to trying to out!

Tessa, I just don’y know how you do it. This is another inspired recipe I just have to try! 5 stars for sure! Thank you so much for sharing this with us at Seasonal Celebration! Be sure to pop by and this Wednesday to see if you have been featured. Rebecca x

I can’t wait to try these! I have just recently started working with ‘date sugar’ in baking and I love the difference. Would these freeze well? I would like to make several batches for my Christmas platters and have them ready 🙂 Thanks for sharing this month in our linky!

Sorry to hijack the fudge brownies post. But here’s one example from whats4eats.com. I’d like to do the traditional hiding-ring-in-the-bread which makes it a game. I have made plenty of GF mixes, and dabbled with egg-free substitutions (my daughter has egg allergy) but have not done much baking from scratch. How much baking soda (?) would you recommend (or would you?) to sub for yeast or woudl the yeast taste better? And what flours specifically would you try (I am willing to go get any of them as I dont have much on hand right now). And what about an egg replacer? thanks again! I really appreciate your experience with all this!

I would leave the yeast if you can have it, provides a goof flavor. Add a teaspoon baking soda too. I think an egg replacer would work great here…only one egg to replace (either an Enger-G style or a gelatin egg, or flax/chia egg). I would do 1 generous cup rice (brown or white or sweet rice) flour, 1 cup tapicoa, 1 cup sorghum, 1-2 teaspoons guar or xanthan gum. If you need the additional 1/2 cup, use tapicoa or arrowroot or potato starch.

Fabulous recipie, as usual, Tessa!!! I wanted to ask you a quick question as I greatly value your GF baking expertise. 😉

I want to make a traditional Irish barm brack (bread/cake that has dried fruit in it) for my family Christmas Eve dinner. But every recipie I have come across calls for self-rising flour. What can I substitute for regular self-rising flour that will still be delicious in a GF fruit filled treat? Thanks SO MUCH!

Hi Rebekah! I had never heard of Irish Barmback before you! I looked at a few recipes..interesting, i am totally curious now! If you send me a recipe, I can help you more specifically, but in general, you will want to add a touch more gf flours than regular…and self rising just means there is leavening mixed in, so you would need to add that and possibly a touch of gum…depends on other ingredients. If you want to replace white flour texture…use half starch half whole grain flours…which on my baking tips page would be the light and medium flours. So if you are doing one cup of flour, use half cup starch, half cup one or two others medium flours of choice. Sorghum, white rice, brown rice, millet would be good choices for more white flour textures.